It’s blueberry season; this is great way to make the most of it!

Crumble topping:
4-½ cups flour
3 teaspoons baking powder
1-½ cups sugar
3 eggs
1-1/8 cups oil
1½ teaspoons vanilla extract
Mix all ingredients together.

For filling:
8 cups fresh blueberries (or 4 bags frozen)
2 teaspoons corn starch
3 tablespoons sugar
Cinnamon and sugar to sprinkle on top
Combine all filling ingredients.

Preheat oven to 350 degrees. Press ½ of the crumble topping into a wide bottom or deep dish pie shell. Add blueberries. Top with the other half of the crumble mixture. Sprinkle with cinnamon and sugar.

Bake for 45 minutes. Put something under the pie as it may drip in the oven. Serve with pareve ice cream or whipped topping.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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